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Author Notes: When I was 13,in 1964, my neighbor Mrs. Apple introduced me to the world of Gourmet , by giving me her back copies. I wish I could thank her for the unknowing part she played in what became my life's career! The non maple version of this recipe, which she made for me, is probably the oldest in my files! - LE BEC FIN

Serves 8

Maple Bacon Vinaigrette

1/2pound cooked bacon, chopped and set aside for assembly

1/4cup reserved bacon fat

2 large eggs

1/3cup cider vinegar

6tablespoons hot water

5tablespoons grade B maple syrup

1/4teaspoon kosher salt

In a heavy saucepan over very low heat, add bacon fat.Beat together eggs through salt and whisk into fat. Switch to wooden paddle, stirring frequently and scraping bottom and corners of pan, til mixture thickens and coats back of spoon. Do not allow to boil/curdle.Turn off heat.

A classic. For good reason. Love that you use maple syrup in this. Definitely saving this recipe to the "must try soon" collection. (Now, if green beans would only come into season. I've been waiting what seems an eternity . . . .) ;o)